creole crusted rib-eye steak with dirty white beans

Categories
Emeril
Yield
4 servings
MeasureIngredient
6 ounces Bacon, chopped
2 cups Chopped yellow onions
  Salt
  Freshly ground black pepper
1 cup Chopped celery
1 cup Fresh tomatoes, peeled,
  Seeded and chopped
2 tablespoons Chopped garlic
Ham hocks, about 4 to 6
 ounce Each
½ pounds Duck confit, shredded, store
  Bought or homemade, recipe
  Follows
1 pounds Navy white beans
10 cups Beef stock
6 ounces Foie gras, cleaned and small
  Diced
¼ cup Chopped green onions
Bone-in rib-eye steaks
  (about 18 to 20 ounces
  Each)
  Drizzle of olive oil
½ cup Creole Mustard
2 cups Fine dried bread crumbs
  Essence
2 tablespoons Olive oil
  Fried parsnips

Preheat the oven to 400 degree F. In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2½ hours. In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and turn into the bean mixture, including the foie gras fat. Mix thoroughly. Stir in the green onions. Season the steaks with a olive oil, salt and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.

To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips. Yield: 4 servings

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